That’s a beautiful rethinking of moqueca! Thank you very much for remember us on the show! Buuuuuuuut... moqueca is a really simple dish that we make different ways in each different state of northeast, part of southeast and north of Brazil. We use dendê oil (a really delicious type of palm oil) and serve this with a really nice farofa (cassava meal toasted with garlic and onion on brow butter). The thing is: we don’t cook anything before. We just “build” layers of onions, tomato, garlic, bell peppers and cilantro with layers of fish. The type of fish depends the region that you are: normally, in north states we use river fishes, because of amazon area. In northeast we use sea fishes. We put some dendê oil and put NO WATER! NO WATER AT ALL! The only water that we have on our dish is from our vegetables and fish. The fish will fall apart! It’s part of the dish have a delicious fish stew to serve for your friends before serve the dish itself. We cook for 1 hour on a really slow heat to everything breaks apart. The fish we season with garlic, salt, lime juice, black pepper and coloral (a red powder food coloring made with urucum seeds, a Brazilian plant that produces this amazing dry fruits that produces a seed that have this beautiful bright red color. It have no flavor). We let it for half hour to let it put out some water. That fish water with the fish seasonings we put on our pan to flavor the moqueca too. The coconut milk and the shrimp only goes in the end! We turn of the heat and put the coconut milk and the shrimp and let for 10 minutes, with the pan closed. Finish with a little more dendê oil and cilantro. Soooooo good! We serve with rice, farofa and some malagueta with lime sauce. It’s really delicious But we now that is difficult to you have all those thing, and need to make your own version of it! Thank you very much for that! Love the show! Have almost all your books!
Thank you for your beautiful description of authentic moqueca :-) I also appreciate that you don't blast the poor video for not being perfectly authentic, we definitely can't find many of the ingredients in the US to make an authentic version. I have never seen farofa or dende oil or coloral.
i know im asking the wrong place but does any of you know of a trick to get back into an Instagram account? I somehow lost the login password. I love any tips you can give me!
@Jack Jacob Thanks so much for your reply. I found the site thru google and im in the hacking process atm. Seems to take a while so I will get back to you later when my account password hopefully is recovered.
As a brazilian, some points: - Regarding the moqueca, we normally don't put the pepper sauce into the meal, only aftwards. It's really rare to find food here that's spicy by itself. - Besides that, this is the Capixaba variation(from Espirito Santo) . The moqueca from Bahia (moqueca baiana) also includes palm oil (óleo de dendê), which, in my opinion enhances the flavor even more. - As a side dish, it's common to have "Farofa": basically manioc flour (not tapioca) toasted into a pan with butter and palm oil. It complements really well with the stew and the rice.
I cannot get fresh seafood in this coronavirus environment... In fact, I cannot get canned seafood either, because they were bought off days ago by hoarders.
Well any fish stew is something worth trying. That Brazilian one looks lovely. Great information about pecorino Romano. And that has to be the easiest bread I've ever seen you make. Even I'm going to try that 😋
As a brazilian from the home state of pao de queijo Minas Gerais, its almost a blasphemy to make it with parmesan but all around great recipe, certainly one I would try. Also I dont think I ever saw someone eggwashing them before baking it but that crust is amazing!
Acho que e melhor do que fazer com mussarela.. aqui e dificil encontrar o queijo meia cura.. na verdade acredito que nem tenha. Foi uma versao interessante, e acho que uma bela homenagem ao Brasil.
@@mauriciovas sem dúvida, o comentário foi mais pra ser comico pela hiperbole. Mesmo com ingredientes diferentes o sabor deve ser muito bom e a estrutura/textura é identica ao que fazemos por aqui!!
@@angellover02171 if you want the real deal you should look for Canastra cheese, more especifically the type mineiro curado. And for the "tapioca" part use polvilho azedo, it gives more of a sharp taste to the dough and really accentuates the strong aged cheese flavor. I know all of those things are super hard to find in america and probably costs a fortune, but it really brings the cheese bread to another level!
Living in Espirito Santo, a Southeastern state in Brazil, where we eat moqueca every single week, and it's served daily in every single restaurant, from the most humble to the fancier ones , I knew that what would be coming in the show would be some sort of fish stew, but certainly not moqueca. I don't know where you guys got this weird recipe from, but I can't imagine it being from a regular place in Brazil. It might be nice, and all, but it's not moqueca, and it's not Brazilian. The main differences are that this insane amount of coconut milk might be used in other kinds of stews, in certain parts of Brazil, though. The base a moqueca is built from onions, garlic, tomato, and peppers, yes,, but in chunks, fried in vegetable oil, not olive oil. The fish (NEVER cod!!!) is not necessarily marinated. You have fish moqueca, shrimp moqueca, banana moqueca (Yes! awesome!) but not everything together. No coconut.
Sounds quite simple and flavorful. I don't do spicy and cilantro to ME tastes like soap so I'd omit it and those hot peppers. But the tomato and coconut milk is worth a try as a seafood base.
A great video as all of yours are. That is surelly a promissing moqueca recipe but (despite not leaving in the northeast region of Brasil where that dish is traditional) I do believe it misses a key ingredients, azeide de dendê. I'm sure it would be hard to find in the US but it could me mentioned. Thank you for the great video, btw ;)
In the pão de queijo the baking powder it’s not needed, and you don’t have to egg wash. And the traditional cheese is “Meia cura” which probably you can’t find in the US, so use a mixture of Parmesan and mozzarella.
Not true. I'm Brazilian, and pimenta malagueta relish is absolutely a thing. Brazil is a huge melting pot, and there's plenty of spicy food, especially in the northeast of the country
Alvaro Soares, Jr. prove comida mexicana, tailandesa ou até o que os estadunidenses comem. Nossa comida não é nada apimentada perto da deles. O molho de pimenta malagueta é super fraco comparado com molhos de pimenta de outros países. E sim, no nordeste a comida é mais apimentada, porém ainda não se compara com outras partes do mundo. E outra coisa, olha por exemplo comidas nacionais, tipo feijoada (não é nada apimentada), arroz não é apimentado ( na Coreia colocam pimenta no arroz), o nosso feijão do dia a dia .... em geral, a comida brasileira não é apimentada. Não esqueça que tem muito estadunidense que pensa que nosso comida é parecida com a mexicana.
KnowYourHistory well, we do have that sauce, but it’s not that spicy and we don’t use it exactly that way. Malagueta and biquinho pepper are more aromatic peppers than spicy. And we usually use them with more deepfried stuff.
My only quibble is that y'all had to go with the longest, most labor-intensive, recipe for pão de queijo I've ever seen. Don't be intimidated by the recipe they chose, with most recipes you can turn out a batch every 15 minutes, and all you'll need for equipment is a blender and a cupcake pan, so cleanup is super easy.
Girls the pao de queijo or Brazilian cheese bread no need to brush with eggs and neither cooler in the refrigerator and the moquequa de favour must used dende oil that's the secret, but you guys did a good job 👏👏👏👏👏👏👏👏👏👏👏👏👏👏
I'm a Brazilian learning how to do this food by a video of Americans teaching how to do this. That's crazy 😂😂😂 I really don't know why the UA-cam is showings this video to me kkkkkkk
These Brazilian Cheese Bread (Pao de Queijo) Buns are sold at local farmer's markets here in Vancouver for $1.00 each and are much smaller than these (about the size of a golf Ball). Cheese is expensive in Canada But, I can make these. THANKS
I've made Moqueca with monkfish, one of the best ways to use it. Add more chopped fresh tomato at end. The spice is essential. The rolls: gluten free is good, but the high starch in tapioca is not conducive to blood sugar control.
for better texture, use half tapioca starch (polvilho doce) and half sour tapioca starch (polvilho azedo). If you can find it, use minas padrão cheese, it also gives a better stretchy, soft, chewy texture.
I'm pretty familiar with cheeses, and I've never seen any style of queijo-de-Minas in the US. I assume this is because it's made with raw milk, which is strongly restricted for commercial use, meaning it can only be used in long-aged cheeses, which tend to be harder. The Minas padrão and Minas frescal look like they would be similar to the sliceable style of of "farmer cheese" here.
@@arthrodea any kind of salty, hard, cured cheese. One that, can melt, however. I guess the mixture of parmesan and pecorino is the closest alternative. But if you can find something funkier, it would be better.
Why do you have to turn the pans? I know they did that back in the day because the ovens didn't heat evenly, but your new modern ovens should have even heating.
That's a fancy pão de queijo: parmesan and pecorino? Maybe the monterey jack cheese could be another choice hehehe :) Usually, we don't do the egg wash for the color. /o/
This show is all about adjusting recipes to get the best results for home cooks in America. Sometimes this means substituting Ingredients and changing technique to ensure consistent results.
It probably tastes good, but the technique has nothing to do with how a mosqueda is made anywhere in Brasil, even with regional variations. For starts, you never ever use canned tomatoes!! to make moqueca dishes. And regardless whether or not she thinks it changes the texture of the fish, that's is exactly one of the points of marinating fish with the lime, besides infusing a specific taste ahead of the actual cooking (taking away the fishy smell, also) and making the fish firmer for the stew. I suggest you check how Dadá, the famous cook from Bahia, Brasil, makes her moqueca before, changing this moqueca traditional Brazilian recipe - rather than change the taste and texture to suit this American chef, and try to pass this as a real Brazilian moqueca. Even the "moqueca capixaba" from the State of Espirito Santo would not be represented by this ATK moqueca recipe. Sorry, I do love ATK, but this time you guys missed by a kilometer. 😑🥴😵🤗 The cheese bread recipe is ok, but Minas cheese can be found in most States in the USA, which is a much creamier cheese than pecorino cheese, the crust wouldn't be as crusty as this one, it would be much softer but still crunchy. And no need ever to brush eggs on the top of the Brazilian "Pão de Queijo", the color should be very light, not golden brown - just for the record. But good try anyway. Warning: Brazilian cheese bread is addicting. 😋😉
funny how you americans needs to put butter in everything... don't get me wrong, I use a lot butter too. but as the baking powder and egg wash, it's not needed in pão de queijo.
Please fix your Season 19 playlist. #3 on the list is still wrong. It should be your "Roast Chicken and Sprouts" episode, but instead you have a repeat/duplicate of your "Chocolate Delights" episode.
The pronunciation of the malagueta pepper is not mala guetta. It is malagetta (or close to that). They are small (one inch or less) in the form of a small cone. The word malagueta is actually a nautical term for the cone shaped wooden dowel that were used on the sides of the old sailing ships into the gunnel of the ship.
I can forgive the moqueca mistakes, but the comming from a family from Minas(Place where the pão de queijo is most famous for) it was a sin! What did you guys did with our beautiful pão de queijo. That was really sad :( If I saw that irl I wouldn't even know it was a pão de queijo! Why did you guys called a bunch of gringas to cook? There tons of actual brazillians in the USA, call them.
That’s a beautiful rethinking of moqueca! Thank you very much for remember us on the show! Buuuuuuuut... moqueca is a really simple dish that we make different ways in each different state of northeast, part of southeast and north of Brazil. We use dendê oil (a really delicious type of palm oil) and serve this with a really nice farofa (cassava meal toasted with garlic and onion on brow butter).
The thing is: we don’t cook anything before. We just “build” layers of onions, tomato, garlic, bell peppers and cilantro with layers of fish. The type of fish depends the region that you are: normally, in north states we use river fishes, because of amazon area. In northeast we use sea fishes.
We put some dendê oil and put NO WATER! NO WATER AT ALL! The only water that we have on our dish is from our vegetables and fish. The fish will fall apart! It’s part of the dish have a delicious fish stew to serve for your friends before serve the dish itself. We cook for 1 hour on a really slow heat to everything breaks apart.
The fish we season with garlic, salt, lime juice, black pepper and coloral (a red powder food coloring made with urucum seeds, a Brazilian plant that produces this amazing dry fruits that produces a seed that have this beautiful bright red color. It have no flavor). We let it for half hour to let it put out some water. That fish water with the fish seasonings we put on our pan to flavor the moqueca too.
The coconut milk and the shrimp only goes in the end! We turn of the heat and put the coconut milk and the shrimp and let for 10 minutes, with the pan closed. Finish with a little more dendê oil and cilantro. Soooooo good!
We serve with rice, farofa and some malagueta with lime sauce. It’s really delicious
But we now that is difficult to you have all those thing, and need to make your own version of it! Thank you very much for that! Love the show! Have almost all your books!
Thank you for your beautiful description of authentic moqueca :-)
I also appreciate that you don't blast the poor video for not being perfectly authentic, we definitely can't find many of the ingredients in the US to make an authentic version. I have never seen farofa or dende oil or coloral.
❤️ You all listen to this guy! He DOES know what he is talk about.
I could not have said it better.
I love your work.
Greetings from Germany.
i know im asking the wrong place but does any of you know of a trick to get back into an Instagram account?
I somehow lost the login password. I love any tips you can give me!
@Micah Dante instablaster =)
@Jack Jacob Thanks so much for your reply. I found the site thru google and im in the hacking process atm.
Seems to take a while so I will get back to you later when my account password hopefully is recovered.
As a brazilian, some points:
- Regarding the moqueca, we normally don't put the pepper sauce into the meal, only aftwards. It's really rare to find food here that's spicy by itself.
- Besides that, this is the Capixaba variation(from Espirito Santo) . The moqueca from Bahia (moqueca baiana) also includes palm oil (óleo de dendê), which, in my opinion enhances the flavor even more.
- As a side dish, it's common to have "Farofa": basically manioc flour (not tapioca) toasted into a pan with butter and palm oil. It complements really well with the stew and the rice.
Verdade mesma! THANK you!
exato. Moqueca sem dendê não é moqueca
I'm inspired. Thanks. My husband loves fish and shrimp. Will definitely cook it for him.
@@wellingtonoliveira8976 its true leite de coco
Exactly! Without dendê oil it’s NOT moqueca!
Well done guys! As Brazilian viewer I`d like say that you did a pretty good job with the ingredients that you had in America. So proud! tchau
I like all your ethnic recipes that have been modified to allow us to find local sources for the ingredients.
Eu amo a cozinha brasileira. O ensopado de frutos do mar parece realmente gostoso. 👍👏
I remember my dad making moqueca and it DEFINITELY was not a fast process
Also, wheres the oleo de dendé??
It's probably not available in most of the US.
Omg I am from Brazil and I love american test kitchen I watch every Saturday I love this show I leave in Miami beach 👏👏👏👏👏👏🇱🇷🇱🇷🇱🇷🇧🇷🇧🇷
Boa dia!
My mouth is watering. There is actually no need to brush egg wash on the cheese bread. Also, you could use an ice cream scoop to shape the dough.
So happy to see my cuisine here. Brazilian dishes are the best
I cannot get fresh seafood in this coronavirus environment... In fact, I cannot get canned seafood either, because they were bought off days ago by hoarders.
Go to your local fishmonger. They're struggling for business right now.
that pão de queijo doesn't look right lol
Brazilian sweets and deserts, that's were the good stuff is!
I'm sure it Is delicious but this is not a brazilian dish. We could call it a variation or an inspiration but not the real Brazilian moqueca.
Made the moqueca last night and it was awesome! I subbed the oil with actual dende and used fresh Roma tomatoes in the blend. So simple
Well any fish stew is something worth trying. That Brazilian one looks lovely. Great information about pecorino Romano. And that has to be the easiest bread I've ever seen you make. Even I'm going to try that 😋
Brazil really has it going on. Even the FOOD is sexy! 🤤
Tip, instead of putting the dough in the fridge you can put it directly into small muffin pans and use a scooper.
Mini scooper and mini muffin pans?
As a brazilian from the home state of pao de queijo Minas Gerais, its almost a blasphemy to make it with parmesan but all around great recipe, certainly one I would try. Also I dont think I ever saw someone eggwashing them before baking it but that crust is amazing!
Acho que e melhor do que fazer com mussarela.. aqui e dificil encontrar o queijo meia cura.. na verdade acredito que nem tenha. Foi uma versao interessante, e acho que uma bela homenagem ao Brasil.
@@mauriciovas sem dúvida, o comentário foi mais pra ser comico pela hiperbole. Mesmo com ingredientes diferentes o sabor deve ser muito bom e a estrutura/textura é identica ao que fazemos por aqui!!
What cheese do you normally use?
@@angellover02171 if you want the real deal you should look for Canastra cheese, more especifically the type mineiro curado. And for the "tapioca" part use polvilho azedo, it gives more of a sharp taste to the dough and really accentuates the strong aged cheese flavor. I know all of those things are super hard to find in america and probably costs a fortune, but it really brings the cheese bread to another level!
Fica muito bom com parmesão. Eu sou do sul, e é meio difícil de achar queijo meia cura, e quando acho é bem caro.
That is a good USA moqueca, but we don't do it like that. But kinda good enough.
American test kitchen makes bolinho de bacalhau it's the best for nice cold beer hummmmmm I love it don't forget the fish need be fresh 😋😋😋😋😋🇧🇷🇱🇷🇱🇷
You all make me so hungry!
Just noticed that me and Dan are surname buddy's hehe
That will change once him and I marry.
Living in Espirito Santo, a Southeastern state in Brazil, where we eat moqueca every single week, and it's served daily in every single restaurant, from the most humble to the fancier ones , I knew that what would be coming in the show would be some sort of fish stew, but certainly not moqueca. I don't know where you guys got this weird recipe from, but I can't imagine it being from a regular place in Brazil. It might be nice, and all, but it's not moqueca, and it's not Brazilian. The main differences are that this insane amount of coconut milk might be used in other kinds of stews, in certain parts of Brazil, though. The base a moqueca is built from onions, garlic, tomato, and peppers, yes,, but in chunks, fried in vegetable oil, not olive oil. The fish (NEVER cod!!!) is not necessarily marinated. You have fish moqueca, shrimp moqueca, banana moqueca (Yes! awesome!) but not everything together. No coconut.
Sounds quite simple and flavorful. I don't do spicy and cilantro to ME tastes like soap so I'd omit it and those hot peppers. But the tomato and coconut milk is worth a try as a seafood base.
amazing content keep it up
Wow, thanks for the Brazilian tribute! Well done guys!
A great video as all of yours are. That is surelly a promissing moqueca recipe but (despite not leaving in the northeast region of Brasil where that dish is traditional) I do believe it misses a key ingredients, azeide de dendê. I'm sure it would be hard to find in the US but it could me mentioned. Thank you for the great video, btw ;)
Where is the dendê oil, goddamn it? hahahahaah
EXACTLY!
Nowhere to be found in the US bro 🤷♂️
ATK is in a perfect place to learn about Brazilian cuisine because Boston and the region around it has a ton of us Brazilians!
its missing a key ingridient, the Dendê oil
That definitely makes a difference.
Well there's different versions of it in different regions...
@@GIJoe23 no. Moqueca traditionally is from nordeste, and there them uses Dende Oil
@@wellingtonoliveira8976 are you from Bahia?
In the pão de queijo the baking powder it’s not needed, and you don’t have to egg wash. And the traditional cheese is “Meia cura” which probably you can’t find in the US, so use a mixture of Parmesan and mozzarella.
This is what I’m making for dinner tonight as something special during our “quarantine” period. 😊
Ohh that fish stew looks awesome! Looking forward to making it 😊
Great. Really enjoyed the video. I would love to see you guys continue with Brazilian food. Feijoada please.
When it comes to Pecorino, as the Parliament Funkidelic says, we want the funk, gotta have that funk!
We don’t use a “traditional hot sauce” in Brazil. Actually, Brazilian food it’s not spicy at all.
Josué Gabriel I would imagine just any other country it varies from region to region.
That's too bad. This recipe looks great.
Not true. I'm Brazilian, and pimenta malagueta relish is absolutely a thing. Brazil is a huge melting pot, and there's plenty of spicy food, especially in the northeast of the country
Alvaro Soares, Jr. prove comida mexicana, tailandesa ou até o que os estadunidenses comem. Nossa comida não é nada apimentada perto da deles. O molho de pimenta malagueta é super fraco comparado com molhos de pimenta de outros países. E sim, no nordeste a comida é mais apimentada, porém ainda não se compara com outras partes do mundo. E outra coisa, olha por exemplo comidas nacionais, tipo feijoada (não é nada apimentada), arroz não é apimentado ( na Coreia colocam pimenta no arroz), o nosso feijão do dia a dia .... em geral, a comida brasileira não é apimentada. Não esqueça que tem muito estadunidense que pensa que nosso comida é parecida com a mexicana.
KnowYourHistory well, we do have that sauce, but it’s not that spicy and we don’t use it exactly that way. Malagueta and biquinho pepper are more aromatic peppers than spicy. And we usually use them with more deepfried stuff.
My only quibble is that y'all had to go with the longest, most labor-intensive, recipe for pão de queijo I've ever seen.
Don't be intimidated by the recipe they chose, with most recipes you can turn out a batch every 15 minutes, and all you'll need for equipment is a blender and a cupcake pan, so cleanup is super easy.
Morgen Peschke *pão de queijo*
@@josuegabriel8066 thanks, switching between languages confuses the heck out of my autocorrect 🤦
I made it for dinner tonight. Delicious! Will definitely make again and again.
Girls the pao de queijo or Brazilian cheese bread no need to brush with eggs and neither cooler in the refrigerator and the moquequa de favour must used dende oil that's the secret, but you guys did a good job 👏👏👏👏👏👏👏👏👏👏👏👏👏👏
No way, I'm over 60 and I was raised on Locatelli and Boar's head, Locatelli is the best. My mother was first generation Roman.
Pimenta Malagueta is a variety of Mexican Tabasco Pepper (Capsicum frutescens). Pretty much the same species.
Moqueca is so delicious, thanks for featuring a Brazilian dish, this is amazing!
The cheese bread looks over cooked! I’m from minas , it’s ready when it’s golden , not brown 🧐
Due to food allergy would switch out the fish/shrimp for grilled or oven roasted chicken in the stew recipe. Base recipe sounds delicious💞
The first woman is like a mum in every american family movie ever. I assume this episode was directed by John Hughes.
Dan😍😍😍😍😍👏👏👏👏👏😂😂😂😘
Pecorino is so underestimated, it's a great cheese. And it's vegetarian compared to parmeggiano which is mostly made with beef rennet.
That cheese bread looks absolutely delicious...👍👍
I love the Pan Jio. I put dry pan n make top bottom crispy. Thank your u recipe
I can hardly wait to try both of these recipes.
You need Guga's recipe for the bread
What can I add in place of shrimp? Very allergic to it.
Will the dough store for 24 hours and still rise properly?
Yes, there is no gluten in it. But don't use this recipe, it's all wrong.
I'm a Brazilian learning how to do this food by a video of Americans teaching how to do this. That's crazy 😂😂😂
I really don't know why the UA-cam is showings this video to me kkkkkkk
I tried making the pro de queijo, it didn't really taste that good
I’m down with covid. I want this to feel better!
Make the batter wetter the gooey inside texture is to die for!!!
These Brazilian Cheese Bread (Pao de Queijo) Buns are sold at local farmer's markets here in Vancouver for $1.00 each and are much smaller than these (about the size of a golf Ball). Cheese is expensive in Canada But, I can make these. THANKS
Can I replace the fish with chicken?
I've made Moqueca with monkfish, one of the best ways to use it. Add more chopped fresh tomato at end. The spice is essential. The rolls: gluten free is good, but the high starch in tapioca is not conducive to blood sugar control.
I am definitely going to make these for Sunday lunch tomorrow!! Those look so delicious!! I just wanted to grab one off of the pan and eat with y'all
I love. Becky! She’s the woman! All her recipes are very simple and easy to follow but delicioussssssss!!!!!
Weighed and measured ingredients exactly. My mix is so runny I could make crepes out of it. What did I do wrong? By the way, I live at 4500 ft.
for better texture, use half tapioca starch (polvilho doce) and half sour tapioca starch (polvilho azedo). If you can find it, use minas padrão cheese, it also gives a better stretchy, soft, chewy texture.
I'm pretty familiar with cheeses, and I've never seen any style of queijo-de-Minas in the US. I assume this is because it's made with raw milk, which is strongly restricted for commercial use, meaning it can only be used in long-aged cheeses, which tend to be harder. The Minas padrão and Minas frescal look like they would be similar to the sliceable style of of "farmer cheese" here.
What would be the closest thing to minas padrao? I have never seen that cheese available in the US.
@@arthrodea any kind of salty, hard, cured cheese. One that, can melt, however. I guess the mixture of parmesan and pecorino is the closest alternative. But if you can find something funkier, it would be better.
Absolutely essential to use both flours.
❤
Always nice to see some acknowledgment of Brazilian cuisine!
What about the quesaba root?
Both of these look so yummy! Thank you for modifying it so we can make it here in the US! I'll definitely be trying them both!
My neighbor made these for me. They are delicious and have a very unique texture.
Why do you have to turn the pans? I know they did that back in the day because the ovens didn't heat evenly, but your new modern ovens should have even heating.
That's a fancy pão de queijo: parmesan and pecorino? Maybe the monterey jack cheese could be another choice hehehe :) Usually, we don't do the egg wash for the color. /o/
Olha quem está aqui kkk
Thank you. Authenticity makes the dish.
This show is all about adjusting recipes to get the best results for home cooks in America. Sometimes this means substituting Ingredients and changing technique to ensure consistent results.
Luscious and hearty stew. I substitute coconut cream for a little heavy cream
Becky looks like a kristen wig character
Can you trade the milk for a dairy free alternative?
Heyyy
Who's the new girl?
Wassup new girl.
chef chin in the background!
It probably tastes good, but the technique has nothing to do with how a mosqueda is made anywhere in Brasil, even with regional variations. For starts, you never ever use canned tomatoes!! to make moqueca dishes. And regardless whether or not she thinks it changes the texture of the fish, that's is exactly one of the points of marinating fish with the lime, besides infusing a specific taste ahead of the actual cooking (taking away the fishy smell, also) and making the fish firmer for the stew. I suggest you check how Dadá, the famous cook from Bahia, Brasil, makes her moqueca before, changing this moqueca traditional Brazilian recipe - rather than change the taste and texture to suit this American chef, and try to pass this as a real Brazilian moqueca. Even the "moqueca capixaba" from the State of Espirito Santo would not be represented by this ATK moqueca recipe. Sorry, I do love ATK, but this time you guys missed by a kilometer. 😑🥴😵🤗 The cheese bread recipe is ok, but Minas cheese can be found in most States in the USA, which is a much creamier cheese than pecorino cheese, the crust wouldn't be as crusty as this one, it would be much softer but still crunchy. And no need ever to brush eggs on the top of the Brazilian "Pão de Queijo", the color should be very light, not golden brown - just for the record. But good try anyway. Warning: Brazilian cheese bread is addicting. 😋😉
Wow, thanks for the Brazilian tribute! Well done guys!
funny how you americans needs to put butter in everything... don't get me wrong, I use a lot butter too. but as the baking powder and egg wash, it's not needed in pão de queijo.
Great tasty recipes, great taste test. Thanks to all
Wow!
not tradicional Minas pao de queijo. sorry. not sorry.
And they didn't claim it was a "traditional" version did they???
If you're going to use English, then learn it first. Sorry.
Not sorry.
It is their take on the recipe using local ingredients . Don't be obnoxious .
@@waspbr hahahahahaha
America's test kitchen doesn't do traditional recipes but easily replicatable recipes for people that aren't great cooks.
Please fix your Season 19 playlist. #3 on the list is still wrong. It should be your "Roast Chicken and Sprouts" episode, but instead you have a repeat/duplicate of your "Chocolate Delights" episode.
Hmmmm... Let's see how much I'm gonna judge you guys. Hope you don't butcher our recipes.
They did, my family is half mineira and I'm angry with this pão de queijo. kkkkkk
The pronunciation of the malagueta pepper is not mala guetta. It is malagetta (or close to that). They are small (one inch or less) in the form of a small cone. The word malagueta is actually a nautical term for the cone shaped wooden dowel that were used on the sides of the old sailing ships into the gunnel of the ship.
Too many bell peppers in the fish stew!
I can forgive the moqueca mistakes, but the comming from a family from Minas(Place where the pão de queijo is most famous for) it was a sin! What did you guys did with our beautiful pão de queijo. That was really sad :( If I saw that irl I wouldn't even know it was a pão de queijo! Why did you guys called a bunch of gringas to cook? There tons of actual brazillians in the USA, call them.
becky!!! wheres the garlic!